Why This Recipe Works
Mango Lassi is one of those recipes that people assume is complicated because it tastes so luxurious — thick, creamy, fragrant, perfectly sweet. The truth? It's three ingredients in a blender for 30 seconds. That's it. Mango Lassi searches spike by over 400% every year between April and August as mango season hits the UK, and right now — mid-April — is the exact moment people start searching. This recipe is designed to catch that wave and turn every searcher into a Pick N Save customer, because the single most important ingredient — the mango pulp — is something supermarkets don't stock well, but we have seven options on our shelves.
At Pick N Save, mango season is the highlight of our year. We've been supplying Alphonso, Kesar, and Badami mangoes — plus every major mango pulp brand — to our Harrow customers since 1999. The secret to a thick, restaurant-quality Mango Lassi isn't fresh mangoes (they're inconsistent and a hassle to prep) — it's tinned mango pulp. Specifically, Natco Kesar Mango Pulp or KTC Kesar Mango Pulp. "Kesar" means saffron-coloured, and these pulps are made from Kesar mangoes — India's second most prized variety after Alphonso — which have the perfect balance of sweetness, fragrance, and deep golden colour. One tin makes 4–6 glasses of lassi, costs a fraction of fresh mangoes, and is available year-round.
Step-by-Step Method
Step 1: Blend (30 Seconds)
Add 1 cup (250ml) of mango pulp (Natco Kesar Mango Pulp 450g or Fudco Kesar Mango Pulp 450g) to a blender. Add 1½ cups (375ml) of cold natural yogurt (Desi Natural Yogurt 1kg is ideal — thick, creamy, and properly tangy). Add 2–3 tablespoons of sugar (or honey if you prefer). Blend on high for 20–30 seconds until completely smooth, frothy, and a uniform golden-orange colour. That's it. The lassi is done.
Step 2: Check the Thickness
Pour a small amount into a glass. The perfect Mango Lassi should be thicker than milk but pourable — roughly the consistency of a thick smoothie. If it's too thick, add 2–3 tablespoons of cold milk and blend for 5 more seconds. If it's too thin, add another 2 tablespoons of yogurt. The thickness depends entirely on your yogurt — thick-set Greek-style yogurt (Lancashire Greek Style Yogurt 1kg) gives the thickest lassi, while regular natural yogurt gives a more pourable, traditional version. Both are correct — it's personal preference.
Step 3: Chill and Serve
Pour the lassi into tall glasses. For the restaurant presentation: add 2–3 ice cubes to each glass, drizzle a thin swirl of mango pulp on top (don't stir it in), and garnish with a pinch of ground cardamom (TFS Green Cardamom Jumbo 50g — crack a pod and crush the seeds) and a few strands of saffron (TFS Premium Spanish Saffron Grade 1) if you want to make it truly special. A few crushed pistachios (Fudco Pistachio Kernels 600g) scattered on top adds colour, crunch, and makes it look absolutely stunning. Serve immediately while it's ice-cold and frothy.
Pro Tips from Our Store
- Kesar mango pulp is the gold standard: Not all mango pulps are created equal. Kesar and Alphonso mango pulps have the richest flavour and deepest colour. Natco Kesar Mango Pulp (450g) and Natco Mango Pulp (850g) are our bestsellers for lassi. Fudco Kesar Mango Pulp is equally excellent. The 850g tins are better value if you're making lassi for a party or throughout the week.
- Chill everything first: The colder the yogurt and mango pulp, the better the lassi. Refrigerate both before blending. This means you need fewer ice cubes, which dilute the flavour as they melt. A properly chilled lassi stays thick and creamy right to the last sip.
- Yogurt tang is the secret weapon: The tangy flavour of natural yogurt is what balances the sweetness of the mango. Don't use flavoured yogurt or vanilla yogurt — the tang is essential. Desi Natural Yogurt has the perfect level of sourness. Continental Natural Yogurt is milder if you prefer less tang. Never use Greek yogurt as the only yogurt — it's too thick and mutes the mango flavour. Use it 50/50 with regular yogurt if you want extra thickness.
- Adjust sugar after blending, not before: Mango pulps vary in sweetness between brands. Always blend first, taste, then add sugar in small amounts. Kesar mango pulp is quite sweet on its own — you may only need 1–2 tablespoons. Some people skip sugar entirely and let the mango do the work.
- Make it a Mango Lassi bar at parties: Set out the blended base lassi in a jug, with small bowls of toppings: crushed pistachios, saffron strands, ground cardamom, rose water (KTC Rose Water 450ml), and extra mango pulp for swirling. Let guests customise their own glass. It's an instant crowd-pleaser and an incredibly low-effort party drink.
- Freeze leftover lassi into lollies: Pour any leftover lassi into ice lolly moulds and freeze for 4–5 hours. Mango Lassi ice lollies are a revelation — the yogurt keeps them creamy instead of icy, and kids go absolutely mad for them.
Variations to Try
- Rose Mango Lassi: Add 1 tablespoon of Hamdard Rooh Afza Rose Syrup (Hamdard Rooh Afza Rose Syrup 800ml) to the blender along with the mango pulp. The rose-mango combination is extraordinary — fragrant, floral, and deeply refreshing. Garnish with dried rose petals if you have them.
- Saffron Cardamom Lassi (Kesar Lassi): Skip the mango. Blend yogurt, sugar, a generous pinch of saffron soaked in 1 tablespoon of warm milk (TFS Premium Spanish Saffron Grade 1), and ¼ teaspoon of ground cardamom. This is the traditional Rajasthani sweet lassi — elegant, perfumed, and stunning in colour.
- Mango Falooda Lassi: For the ultimate fusion drink, layer in a tall glass: cooked falooda vermicelli (Natco Roasted Vermicelli 150g — boiled and cooled), a scoop of ice cream, the mango lassi, a drizzle of Rooh Afza, and topped with chopped nuts. It's a dessert and a drink in one.
- Sugar-Free Mango Lassi: Replace sugar with 2–3 soft Medjoul dates (Medjoul Red Dates 450g) blended into the lassi. The dates dissolve completely and add natural caramel sweetness without refined sugar. Alternatively, skip any sweetener — ripe Kesar mango pulp is naturally very sweet.
- Salted Lassi (Chaas): For a completely different experience, blend yogurt with cold water, a pinch of salt, roasted cumin powder (TFS Jeera Powder), and a few mint leaves. Skip the mango entirely. This savoury, salted buttermilk is what North Indians drink daily with meals — incredibly refreshing and probiotic-rich.
Shop This Recipe at Pick N Save
Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:
- Mango Pulp: Natco Kesar Mango Pulp 450g | Natco Mango Pulp 850g | KTC Kesar Mango Pulp 850g | Fudco Kesar Mango Pulp Small 450g | Natco Sweet Kesar Mango Pulp 450g
- Fresh Mangoes (Seasonal — April to July): Alphonso Mangoes 6 Pack | Alphonso Mangoes 12 Pack | Kesar Mangoes 6 Pack | Kesar Mangoes 12 Pack | Badami Mangoes 6 Pack | Badami Mangoes 12 Pack
- Yogurt: Desi Natural Yogurt 1kg | Continental Low Fat Natural Yogurt 400g | Continental Thick & Creamy Yogurt 400g | Continental Thick Creamy Nat Yogurt 1kg | Lancashire Greek Style Yogurt 1kg | Henna Natural Yogurt 1kg | Everest Yogurt 1kg | Onken Natural Set Yogurt 1kg
- Premium Garnishes: TFS Premium Spanish Saffron Grade 1 — 1g | TFS Premium Spanish Saffron Grade 1 — 2g | TFS Green Cardamom Jumbo 50g | Fudco Pistachio Kernels 600g | Fudco Pistachio Jumbo 700g | Fudco Cashew Nuts Jumbo 700g
- Rose Water & Syrups: KTC Rose Water 450ml | Hamdard Rooh Afza Rose Syrup 800ml | T.G. Kiat Rose Syrup 750ml
- For Falooda Variation: Natco Roasted Vermicelli 150g | WeikField Falooda Mix Strawberry 200g | Gits Rose Falooda 200g | Gits Badam Pista Falooda 200g
- For Sugar-Free Version: Medjoul Red Dates 450g | Medjoul Plus Natural Dates 908g | Sun Dates 600g
- Mango Drinks (Ready-Made Alternative): Rubicon Still Mango Juice Drink 1L | Rubicon Mango Juice 288ml | Frooti Mango Juice 300ml | PaperBoat Alphonso Mango 180ml | PaperBoat Slurpy Mango 150ml
